Cakes and Pastries Recipes - Pan Forte Recipe

Ingredients

Serves 8:

• 2 3/4 oz (80 g) almonds

• 2 3/4 oz (80 g) hazelnuts

• 3 1/2 oz (100 g) candied orange peel

• 2 3/4 oz (80 g) candied cedrat (or lemon)

• 2 3/4 oz (80 g) flour

• 1 1/2 tsp ground cinnamon

• 3 1/2 oz (100 g) honey

• 3 1/2 oz (100 g) sugar

• 3/4 oz (20 g) butter

• 1 tablespoon confectioners' sugar

---

Method:

1. Toast the almonds and hazelnuts in a non-stick pan (or on a baking sheet in a hot oven for 3 min).

2. Chop the almonds and hazelnuts coarsely. Mix them with the candied orange and lemon peel, the flour, and 1/2 teaspoon of ground cinnamon.

3. Preheat the oven to 350°F (180°C).

4. Pour the honey, sugar, and 5 tablespoons of water into a saucepan and allow to simmer until the mixture turns to syrup. Add the syrup to the mixture.

5. Grease an 8 inch (20 cm) pie pan.

6. Pour the batter into the pan. Bake for 30 min.

7. Allow to cool completely before turning out. Dust with confectioners' sugar and the remaining cinnamon. This dessert is rather rich and should be eaten in small portions.